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Ingredients
Serves: 4

450g jumbo porridge oats

50g flaked almonds

75g mixed seeds

1 tablespoon honey

200g dried fruit, e.g. sultanas, cranberries and chopped figs

400g rhubarb, cut into 3cm pieces

2 tablespoons caster sugar

3 tablespoons water

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MethodPrep:15min › Cook:15min › Ready in:30min

Preheat the oven to 200 C / Gas 6.

Mix together the oats, almonds, seeds and honey and place on a large baking tray.

Bake for 10 minutes. Remove from the oven and allow to cool before mixing in the dried fruit.

Meanwhile, place the rhubarb and sugar in a saucepan with 3 tablespoons water and cook for 6 minutes until softened. When ready to serve, combine the granola and rhubarb and enjoy with milk, or yoghurt, if preferred.

Cook’s tip:

Try using different dried fruits for variation, such as mango, pineapple, apricots or prunes.